Tortilla Espanola

Photo by Penny de los Santos

If you've been to Spain then you've probably eaten this omelet.  And I like the idea that the famous chef Ferran Adria comes up with.  Instead of thinly slicing potatoes, use POTATO CHIPS!  Now that has got to be good!

SERVES 6–8 

INGREDIENTS

4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand
2 oz. thinly sliced serrano ham or prosciutto
¼ cup finely chopped canned piquillo peppers or pimentos
1 tbsp. thyme leaves
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil

INSTRUCTIONS

Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes. Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.